Pesto Pizza
Pesto pizza made with homemade pesto and topped with fresh tomatoes and mozzarella. Check our my step by step photos and tips above!
Ingredients
For the Dough:
- 1 1/4 cups warm 100 to 110 degree water
- 2 packages dry yeast
- 1 tbs honey
- 1 tsp good olive oil plus more for the bowl
- 4 cups all-purpose flour plus extra for kneading
- 1 pinch Kosher salt
For the Pesto:
- 3 cup Basil
- 1/4 cup Pine Nuts
- 1/2 cup olive oil
- 1/3 cup parmesan
- 1/2 tsp salt
- 4 cloves garlic
For the Topping:
- Pesto
- 2 cups Fresh Mozzarella cut into slices
- 1 1/2 cup Fresh tomatoes cut into slices
- 1 pinch Black Pepper
- 1 cup Basil
Instructions
For the Dough:
- Combine honey, yeast and water into the bowl of a standing mixer (fitted with a dough hook attachment). When the yeast has dissolved, add half the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).
- Knead the dough for approximately 10 minutes, or until smooth. Sprinkle the flour -- when appropriate -- the keep the bread from sticking.
- Knead by hand at least a dozen times. It should be silky smooth and elastic-like.
- Next, the dough must rise. In a well-oiled bowl, place the dough. Cover it with a towel. Give it 30 minutes -- at room temperature -- and it will rise.
- Preheat the oven to 500F.
- Divide the dough into 6 equal pieces. Put the pieces on sheet pans, lined with parchment paper. Cover the dough with a damp towel. Let it rest for 10 mins then immediately place in the refrigerator. Give it up to 4 hours in the fridge.
- Bake for 10 minutes and/or until the crust is browned.
- Remove the dough from the fridge. Let it come to room temperature. Contort the balls of dough into an 8-inch circle. Place 2 circles on each lined pan.
For the Pesto:
- Place basil, parmesan, salt, pine nuts and garlic into the blender.
- Pour in olive oil as the blender begins to blend the original ingredients.
For the Topping:
- Brush the dough with the pesto. Add all the toppings. Only add the basil once the pizza has been baked.
Notes
- The Olive Oil is to oil the bowl so the dough does not stick to it.
- See our step by step guide for making homemade pizza dough.
- Making your pesto from scratch makes all the difference! You could use jarred pesto but you won't get the same fresh bold flavors.
- Pat dry the slices of mozzarella before topping the pizza. This removes any excess moisture when baking.
- Make sure to pre-heat your oven so it's extra hot for baking the pizzas this also helps with a crispy crust.
- You can use a baking tray, pizza stone, or parchment paper to bake your pizzas.
Nutrition
Serving: 2slices Calories: 330kcal Carbohydrates: 39g Protein: 12g Fat: 12g Saturated Fat: 3.5g Cholesterol: 10mg Sodium: 480mg Fiber: 2g Sugar: 3g Vitamin A: 750IU Vitamin C: 12.4mg Calcium: 150mg Iron: 2.7mg